Keto Chorizo Stuffed Peppers Food

KETO CHORIZO-STUFFED PEPPERS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
• Place bell peppers, cut-side down, on the prepared baking sheet.
• Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
• Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
• Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
• Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
• Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

CHORIZO STUFFED JALAPENO POPPERS

Steps:

• Cook the chorizo for about 10 minutes on medium heat and set aside
• Combine the package of softened cream cheese with chorizo
• Fill the jalapeno halves with the chorizo mixture.
• Layout your "breading stations" (One bowl with almond flour, one bowl with egg wash, one bowl with crushed pork rinds, salt, and pepper all of them and add garlic powder to the pork rinds)
• CAREFULLY coat your jalapeno poppers in egg wash, then into almond flour, back into the egg wash, and into the pork rinds.
• Put them in the freezer for an hour
• Add about 2 inches of oil into a small pot and heat on medium heat.
• Fry for a couple of minutes until golden brown and drain on paper towels.

KETO STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
• Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
• While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
• Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
• Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
• Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

EASY KETO STUFFED PEPPERS WITH BEEF, CHORIZO & BASIL

Steps:

• Cutting board & Knife
• 9x7" Baking dish
• Skillet
• Optional - Garlic press
• Cheese Grater
• Tongs
• Heat oven to 425° and wash the peppers well with cool water. Chop the top off of each pepper and remove the seeds from inside. Place them inside a 9x7" baking dish and drizzle 1 tbsp avocado oil evenly over the peppers *see note 4. Roast in the preheated oven for 30 minutes, until the peppers are soft and roasted. While the peppers are roasting, the 'stuffing' can be made.
• Heat a skillet on medium heat and add 1 tbsp avocado oil. Finely dice the onion, add it to the skillet once the oil is hot and cook until the onion is translucent. Mince the garlic or use a garlic press and add it to the onion along with the red pepper flakes. Stir and cook for 1 minute until fragrant, then add the ground beef and chorizo.
• Cook until the beef is no longer pink, then stir in the diced tomatoes, tomato paste, sea salt and black pepper. Chop the basil into thin strips, grate the parmesan cheese and stir both into the beef mixture until everything is thoroughly combined.
• Use tongs to dump any liquid from inside each pepper, then place back inside the baking dish. Evenly stuff the peppers with the meat sauce and then grate the mozzarella. Divide the mozza evenly between the stuffed peppers, placing the cheese just on top of each.
• Place the low carb stuffed peppers back in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!